Black Forest Cake alla Uschi

Ingredients for 1 servings:

• 4 eggs
• 6 tbsp, levelled sugar
• 1 packet of vanilla sugar
• 6 tbsp oil
• 6 tbsp, heaped flour
• 1 tsp, heaped baking powder
• 1 tbsp, heaped cocoa powder
• 1 jar sour cherries
• 3 tbsp, heaped sugar
• 2 tbsp, heaped cornstarch
• 4 tbsp cherry brandy
• 3 cups of cream
• n. B. cream stiffener
• possibly chocolate flakes

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

simple – quick – tastes fantastic

Beat the eggs, sugar, vanilla sugar, and oil until creamy white (about 6 minutes). Then stir the sifted flour, baking powder, and cocoa into the batter. Line a 28cm cake tin with baking paper and preheat the oven to 200°C. Bake the cake base in the preheated oven for about 20 minutes. Let cool. In the meantime, bring the sour cherries to a boil with the kirsch, sugar, and cornstarch mixed with a little water, stirring constantly until thickened. Let cool. Place a ring around the cold cake base, generously coat the base with Black Forest Kirsch, and then spread the cherry mixture on top. Whip the cream with a little sugar and cream stabilizer until stiff peaks form, adding a little more kirsch at the end. Fill a piping bag with the cream and pipe it crisscrossed over the top of the cake. You can decorate the cream with chocolate flakes.